This recipe makes six popovers – enough for three meals, breakfast and then stuffed with chicken salad for lunch and maybe a couple snacks or breakfast tomorrow. I use the recipe from Cooks Illustrated® – the single best source for perfect recipes every time. A tip from my mother is to never bang the spoon against the bowl to knock off the batter when making popovers or Yorkshire pudding. I don’t know if it’s true, because I am not going to waste some perfectly good batter by banging my spoon on the bowl. My mom was a fabulous cook so I will take her word for it.
I am serving with lingonberry preserves. I don’t eat jam and jelly, but am too Swedish to not love the sweet/tart taste of lingonberries.
- 2 large eggs
- 1 cup whole milk (I mixed up some nonfat dry milk since I don’t use enough milk to avoid spoiling when I buy fresh)
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon table salt
- 1 tablespoon unsalted butter , melted
- 1 tablespoon vegetable oil
Whisk the eggs and milk until blended, add the salt and then the flour. Stir until flour is mixed in but still lumpy. Add the melted butter and whisk until smooth. Let rest at room temperature for 30 minutes. While it’s resting, add 1/2 tsp of oil in the bottom of each popover cup (I use silicone) and pop in the oven to heat. Now comes the tricky part, very quickly so the oil stays really hot, portion the batter into the cups evenly and put back in the oven. Bake at 450 for 20 minutes. Don’t open the oven. Turn the heat down to 350 and bake 15-20 more minutes. Take out of the oven, turn it upside down to remove the popovers and serve immediately.
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